Thanksgiving Quesadillas Turkey Cranberry (Print Version)
# Ingredients:
→ Base
01 -
8 fajita-size wheat tortillas (approximately 20 cm diameter)
→ Filling
02 -
1/2 cup cranberry sauce, homemade or store-bought
03 -
2 cups cooked turkey, shredded or diced
04 -
2 cups stuffing, roughly chopped
05 -
4 cups mozzarella cheese, shredded
→ For Cooking
06 -
Olive oil or butter, for greasing skillet
→ To Serve (optional)
07 -
Leftover turkey gravy, heated
# Instructions:
01 -
Place one tortilla on a clean surface. Evenly spread about 1 tablespoon of cranberry sauce over the surface.
02 -
Sprinkle roughly 60 grams of shredded mozzarella cheese over the cranberry sauce. Evenly distribute a generous portion of turkey and stuffing as the next layers, then top with an additional 60 grams of mozzarella to cover.
03 -
Position a second tortilla on top of the layered ingredients, pressing down gently to secure.
04 -
Heat a large skillet over medium-low heat. Lightly brush the pan with olive oil or melt a small amount of butter. Carefully transfer the assembled quesadilla to the skillet and press the top down using a flat plate for even cooking.
05 -
Cook until the bottom tortilla is golden brown and crisp, about 2–3 minutes. Remove the plate, carefully flip the quesadilla with a spatula, then place the plate back on and cook until the second side is browned and the cheese fully melted.
06 -
Repeat the process with the remaining tortillas and filling ingredients, cooking additional quesadillas using the same method.
07 -
Serve the quesadillas hot, sliced into wedges. Optionally, offer warmed turkey gravy on the side for dipping.
# Notes:
01 -
To keep completed quesadillas warm while preparing additional batches, transfer them to a 175°C oven until ready to serve.